Most food photographers will give you images that look nice. What a chemistry MSc, years in research labs, and nearly a decade of brand work actually adds to that — and why it matters for your brand.
Tag Archives: food science
The science of food styling: how chemistry shapes what food looks like on camera
Food styling is usually talked about as a visual skill. It’s also applied chemistry. Here’s how six fundamental food science principles shape what food looks like on camera and why understanding them changes the way you work on set.
The Maillard reaction explained: the chemistry behind why browned food tastes so good
The Maillard reaction is behind the crust on bread, the sear on steak, the colour of roasted coffee — and it’s widely misunderstood. A chemist explains what’s actually happening, why it’s not just about sugar, and why it matters for how food looks as much as how it tastes.
Emulsions explained: the science behind sauces, dressings and mayonnaise
Emulsions, vital in cooking, occur when two immiscible liquids, like oil and water, blend into a uniform mixture. They require energy and emulsifiers to maintain stability. Common examples include mayonnaise and vinaigrettes. Understanding emulsions aids in controlling texture and flavor in recipes while recognizing ways to troubleshoot common issues.
Food chemistry 101: what acidity really does in your cooking
Acidity shapes taste, texture, and even colour in food. Discover the simple science behind how acidic ingredients transform your cooking every day, understand and use acidic ingredients with confidence, and see the science behind cooking in action.
Cooking at the molecular level: what actually happens when you boil, bake, or roast
What actually happens to food when you cook it? This guide explains the science behind baking, boiling, and roasting (from starch gelatinisation to protein denaturation) so you can troubleshoot recipes and style food with confidence.
Why some recipes fail: a chemist’s guide to fixing common kitchen mistakes
Why do recipes fail? A chemist and recipe developer explains the science behind the most common kitchen mistakes (sunken cakes, broken sauces, dense bread) and how to fix them.
Come preparare i panini per burger soffici tipo pan brioche
Se ti piacciono i burger serviti in un panino bello morbido tipo pan brioche, con questa ricetta potrai imparare a fare questo pane in casa: avrai tutti i consigli del caso a tua disposizione per semplificare la preparazione e, allo stesso tempo, potrai anche scoprire qualche curiosità scientifica sul ruolo che rivestono i vari ingredienti!
How to make soft brioche burger buns
If you love a burger wrapped in a soft pillowy brioche-style bun, here you can finally learn how to make this kind of bread at home and, at the same time, you’ll get some proper insights on the reasons why each ingredient plays a key role in this simple recipe!
A MATTER OF NOURISHMENT 